Me and my daughter ate this just fine.Its not a fried rice,so its fairly bland tasting just by itself.Its suppose to get mixed with the chicken gravy with every spoonful.
I was born and brought up in India. Daal("Lentil") and Chawal("Rice" ) is staple Indian food.Must admit,i did not like 'Daal' growing up.Its rich in Protein,just like beans. Most of the Indians being vegetarian,it fulfills that need. Some lentils are eaten with their skin on and some off.Those with paper skin on, gives it more of granular,fibrous and hearty texture as suppose to smooth with skin off .Dishes are characterized differently as they are used.Most commonly they are used un-skinned in Indian cooking.
This is what went into it,all cooked together for 20 mins.
- Rice : 1 cup
- Yellow Mung Lentil :1/2 cup (it should have been 1/4 cup)
- handful of peas(little bit of green doesn't hurt)
- couple chunks of chopped tomatoes.
- 1 tsp of olive oil(optional)
- Salt to your taste.
This is how you say it(Yes,i am kinda finicky about saying it as its suppose to be).You can totally ignore it.
Mung - sounds like short 'Moo' of cow sound. JOINED with 'ang' (g like Gorilla not Angelina).Yes this is what is sprouted green skin on and sold as 'bean sprouts' which you use in your stir fry.Its often misspoken as type of beans but i have known it as lentil only ,they both are legumes,we can agree on.
Mung with skin off
Daal - like 'tall' but instead of 't' sound ,you are saying 'the' with 'aal',opening your mouth as in 'la la la'.
Chawal - "cha" like 'cha cha cha' dance and 'wal' NOT like 'Wall" ,you do not open your mouth as big,its short.